Grease 2 long pieces of aluminum foil and have them ready on countertop. Combine sugar, syrup, and water in heavy 5- to 6-quart pan. On medium heat, stir until sugar melts, then add peanuts. Leave on medium to medium-high heat and stir occasionally. Cook until candy thermometer reaches 300 degrees—hard crack stage. Syrup will be golden and peanuts will “pop” because they have roasted. Remove from heat and add margarine, salt, and soda, stirring well. Candy will “puff up.” Pour candy on pieces of prepared, greased aluminum foil. Pour candy quickly and stretch, using a fork or hands, when cool enough. Cool and break into pieces. Yields 2 1/2 - 3 pounds.Contributed by A Taste of Georgia (Georgia)This and other Hall of Fame Dessert recipes can be found in: